IS 4074: Grading for Monsooned Coffee

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IS 4074 (1981): Grading for Monsooned Coffee [FAD 6:
Stimulant Foods]

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PROTECTED BY COPYRIGHT

Indian Standard

rS :4074^ 1981

(Reaffirmed 2012)

SPECIFICATION FOR
GRADING FOR MONSOONED COFFEE

( Second Revision )

UDC 6*J-?32-2 : «0168

© Copyright 1982

INDIAN STANDARDS INSTITUTION

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MAfcG

NEW DELHI 110002

FrU^ Rs 5*2 March mi

IS : 4074 - 1981

Indian Standard

SPECIFICATION FOR
GRADING FOR MONSOONED COFFEE

( Second Revision )

Stimulant Foods Sectional Committee, AFDC 39

Chairman Representing

Shri C. p. Natarajan Central Food Technological Research Institute

( CSIR ), Mysore

Members

Shri D. S. Chadha Central Committee for Food Standards, New

Delhi

Smt D. Mukherjee ( Alternate )
Dr N. K. Jain Tea Research Association, Calcutta

Shri P. C. Sharma ( Alternate )
Shri S. Kasturi Government Analyst Laboratory, Madras

Dr S, L. Khosla Public Analyst, Government of Haryana,

Chandigarh

Shri S. K. Anand ( Alternate )
Col R. K. Kochhar Quartermaster Generars Branch, Army Head-

quarters, New Delhi

Lt-Col p. J. Cherian {Alternate )
Shri S. S. Meenakshisundram Coffee Board, Bangalore

Smt Sunalini N. Menon ( Alternate )
Dr K. K. Mitra Tea Board, Calcutta

Shri Narendra Kumar Calcutta Tea Traders Association, Calcutta

Shri K, M. Patel ( Alternate )
Shri M. N. Nayar Central Plantation Crop Research Institute

( ICAR ), Kasaragod

Shri T. A, Sriram ( Alternate )
Shri C. Y. Pal Cadbury India Limited, Bombay

Shri S. J. Kekobad ( Alternate )
Shri K. Ramakrishna Pillai The Kerala State Co-operative Marketing

Federation Ltd

Shri P. P. Bhaskaran ( Alternate )

( Continued on page 2 )

@ Copyright 1982

INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and
reproduction in whole or in part by any means except with written permission of the
publisher shall be deemed to be an infrigement of copyright under the said Act.

18:4074-1981

( Continued from page J )

Members Representing

Shri C. K. Ramanath Brooke Bond India Limited, Calcutta

Shri a. K. Gupta ( Alternate )
Shri M. G. Sathe The Sathe Biscuit and Chocolate Company

Limited, Pune
Shri U- R. Kulkarni ( Alternate )
Shri V. H. Shah Kaira District Co-operative Milk Producer's Union

Limited, Anand
Shri Kailash Vyas ( Alternate )
Dr S. B. Singh Public Analyst, Government of Uttar Pradesh,

Lucknow
Shri K. N. Sircar The Consultative Committee of Plantation

Association, Calcutta
Dr C. S. Venkata Ram United Planter's Association of Southern India.

Coonoor
Shri V. Ranganathan ( Alternate )
Shri S. Viswerwara Central Coffee Research Institute, Chikmagalur

Shri R. Waltor Food Specialities Limited, Moga

Shri A. K. Roy ( Alternate )
Shri T. Purnanandam, Director General, ISI ( Ex-officio Member )

Director ( Agri & Food ) ( Secretary )

Coffee and Its Products Subcommittee, AFDC 39 : 2

Members
Shri S. Kasturi Government Analyst Laboratory, Madras

Col R. K. Kochhar Quartermaster General's Branch, Army Head-

quarters, New Delhi
Lt-Col p. J. Cheriam ( Alternate )
Marketing Manager Poison Limited, Bombay

Shri S. S. Meenakshisundram Cotfee Board, Bangalore

Shri C. P. Natarajan Central Food Technological Research Institute

( CSIR ), Mysore
Shri N. G. Gopala Krishna Rao
{AlteriMte )
Shri A. K. Roy Food Specialities Limited, Moga

Shri M. Balan { Alternate )
Shri P. K. Sabarw^al Brooke Bond India Limited, Calcutta

Shri E. B. Unni Mangalore Curers' Association, Mangalore

Shri P, V. Ramakrishna ( Alternate )
Shri S. Viswarwara Central Coffee Research Institute, Chikmagalur

IS : 4074 . 1981

Indian Standard

SPECIFICATION FOR
GRADING FOR MONSOONED COFFEE

/ Second Revision }

0. FOREWORD

0.1 This Indian Standard ( Second Revision ) was adopted by the Indian
Standards Institution on 25 September 1981, after the draft finalized by the
Stimulant Foods Sectional Committee had been approved by the Agricultural
and Food Products Division Council.

0.2 Considerable quantities of monsooned coffee are exported from India.
The need has, therefore, been felt for formulating this standard. Monsooned
coffee is obtained by allowing cleaned, garbled cherry coffee to absorb
moisture from humid atmosphere and by equalizing moisture at intervals by
suitable bulking and rebagging operations. The above operations are usually
carried out during monsoon season in the West Coast. Monsooned coffee
can also be produced under controlled and artificially created high hxunid
conditions. The coffee beans absorb moisture in stages, swell up to nearly
double the size, and develop colour ranging from pale white to golden/light
brown. The process consists of exposing cherry coffee in layers of 10 to
15 cm thickness to damp atmosphere in a well ventilation cemented brick
floored godowns during monsoon season. The coffee beans are ranked from
time to time followed by bulking and rebagging at intervals. The process
is completed in about 12 to 16 weeks, after monsooning, the coffee is sized,
when necessary; subsequently, it is garbled, bagged and fumigated to prevent
infestation, and then marketed,

0.3 This standard was initially published in 1967, the range of moisture
content was included as 13 to 16 percent. Based on extensive work done at
Coffee Board and Central Food Technological Research Institute, Mysore,
this range was revised in the first revision (issued in 1975 ) as 13 to 14-5
percent. This revision also aligns the section on Terminology with ISO/DIS
3509 'Coffee audits products — Vocabulary as adopted in India. A
comprehensive standard is being compiled on methods of sampling.

0.4 In view of the developments in the trade practices of the second revision
of the standard is prepared to include certain changes in Table 1 the grade
designations and other editorial improvements.

IS : 4074 - 1981

1. SCOPE

1.1 This standard prescribes the requirements and methods of test for
monsooned coffee, Coffea arabica and Coffea caenophora ( subvariety C.
robusta Lyn. ).

2. TERMINOLOGY

2.0 For the purpose of this standard, the following definitions shall apply.

2.1 Extraneous Matter — Mineral, animal or vegetable matter not origina-
ting from the coffee cherry.

2.2 Insect Damaged Bean — Coffee bean damaged internally or externally
by insect attack.

2.3 Insect Infested Bean

2.3.1 Live Insect Infested Bean — Coffiee bean harbouring one or more
live insects at any stage of development.

2.3.2 Dead Insect Infested Bean — Coffee bean containing one or more
dead insect or insects' fragments.

2.4 Monsooned Coffee — Coffee bean obtained from cherry unwashed coffee
which has been subjected to exposure to humid atmosphere to absorb
moisture during which it swells and changes colour to golden/light brown.

2.5 Triage — The triage includes broken, withered spotted, elephant, small,
discoloured, malformed, pales andpulper-cuts either in flats or in pea-berries.
Triage shall be free from blacks, browns, stinkers and sours, and shall also
be free from imperfectly monsooned beans to an extent not greater than
the tolerance allowed in 4.2.

2.6 Imperfectly Monsooned Beans — Beans not properly monsooned and
still retaining some characteristic of the corresponding green coffee.

2.7 Bad Smelling Beans — Beans having bad, musty or foreign smell when
the sample is sniffed.

2.8 Blacks/Browns — More than a quarter of the bean surface black, blue
brown or similarly discoloured beans and includes stinker and sour beans.

2.8.1 Bits — Broken coffee of less than one-third of the beans in size.

3. TYPES AND GRADES

3.1 There shall be mainly two types of monsooned coffee as given below:

a) Type 1 — Monsooned Arabica Cherry, and

b) Type 2 — Monsooned Robusta Cherry.

IS : 4074 - 1981

3.2 There shall be five grades of monsooned coffee as given below (see also
Table 1 ):

a) Monsooned Malabar AA,

b) Monsooned Basanally,

c) Monsooned Arabica Triage,

d) Monsooned Robusta AB, and

e) Monsooned Robusta Triage.

3.3 Monsooned coffee beans shall be graded on the basis of size and shape
before packing.

3.4 The designation of grades and their requirements shall be as given in
Table 1.

TABLE 1 GRADE DESIGNATION OF MONSOONED COFFEE AND
IHEIK REQUIREMENTS

Type

Grade
Designation

Sieving Requirements

Garbling
Standard
Permissible
Percentage
OF Triage
( T ) BBB*

Aperture
Size, mm

Percentage by
Mass Retained

0)

(2)

(3)

(4)

(5)

Typel

Monsooned
Malabar AA

7-25

90

2 of T

Monsooned
Basanally

6-50

75

3 of T

Monsooned
Arabica Triage

6-00

90

3 of BBB*

Type 2

Monsooned
Robusta AB

700

90

3 of T

Monsooned Robusta 6*00
Triage

75

3 of BBB*

*Black/Brown/Bits ( see

aiso 2.8 ).

4. REQUIREMENTS

4.1 Moisture Content — The moisture content of monsooned coffee, when
determined according to the method prescribed in Appendix A of IS : 35SI-
1981*, shall be between 13 to 145 percent by mass at the time of clearance
of coffee from pool warehouses.

*Grading for green coffee ( second revision ).

IS : 4074 - 1981

4.2 On visual examination, the total defects as described in 2.1 to 2.5 in
Monsooned Malabar AA shall be not more than 4 percent by mass and in
Monsooned Basanally and Monsooned Robusta AB shall be not more than
5 percent by mass. The extraneous matter shall not exceed one percent in
all the grades.

5. PACKING AND MARKING

5.1 Packing — The monsooned coffee beans shall be packed in new, clean
and sound jute bags or any other suitable container as agreed to between
the purchaser and the vendor. The bags shall be free from any fungal or
insect infestation and shall be free from any undesirable smell.

5.2 Markmg — The following particulars shall be marked legibly or labelled
on each bag or container:

a) Name of the material,

b) Type and grade,

c) Name and address of vendor, and

d) Net mass in kg.

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